Krauts & Kimchi
Our favorite ferments from Gracie's Garden. These kimchi and krauts are all fermented in ceramic crocks and then into glass jars. Made with vegetables sourced from local organic farms.
16 oz jar
Red Cabbage and Fennel
Delicious alone or on a salad, packed in lunches, or as a garnish for lentils and other hearty soups. Also great with sausage, pork chops or steak. Remember not to cook with it as it will lose valuable enzymes, vitamins and probiotics.
A mellow blend of green cabbage, onions, lemon, garlic, caraway, and juniper berries. We visited a school in Sweden where this blend was part of the school lunch program! A small portion on each plate to aid digestion. This is a good choice for those who don’t think they like
kraut. Goes well with so many foods and excellent on top of a grilled sandwich or a summer plate of cold salads and proteins.
A Korean style Kimchi with bok choi, napa cabbage, garlic, ginger, scallions and gochugaru. The combination of savory, hot and sour is delicious with rice, noodles, and pot stickers. Try adding to a melted cheddar cheese sandwich, a baked potato or alongside an omelet.
A Polish style kraut with cucumbers and dill. Popular with all ages, Babushka's kraut is always welcome at breakfast, lunch or dinner. Add to sandwiches, smoked fish, sausages or as a side salad.
This is one of our favorite ferments. Enjoy with fish, grilled tofu, salad or as veggie noodles straight out of the jar!
A great addition to maki rolls, on top of a lunch bowl with roasted veg, egg and avocado.
Winter Squash & TurmericA bold and beautiful hue, this ferment with mustard seed is delicious with soft boiledeggs and butter.